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Trattoria Puricelli

Saturday, November 15, 2008. Behind the Scene at Bouchon Bakery. We were fortunate to get a behind the scene look at the kitchen of the Bouchon Bakery in Yountville, CA this weekend. I had my new sous chef with me, which I think helped. The woman in the photo is making dinner rolls for the French Laundry, which is just a few blocks away. Sunday, September 21, 2008. Sunday, May 4, 2008. Wood Oven" Pizza - BGE. Is needed to maintain the high cooking temperature. Bring the BGE up to 500 degree. E (crust wil...

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Saturday, November 15, 2008. Behind the Scene at Bouchon Bakery. We were fortunate to get a behind the scene look at the kitchen of the Bouchon Bakery in Yountville, CA this weekend. I had my new sous chef with me, which I think helped. The woman in the photo is making dinner rolls for the French Laundry, which is just a few blocks away. Sunday, September 21, 2008. Sunday, May 4, 2008. Wood Oven Pizza - BGE. Is needed to maintain the high cooking temperature. Bring the BGE up to 500 degree. E (crust wil...
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Trattoria Puricelli | trattoriapuricelli.blogspot.com Reviews

https://trattoriapuricelli.blogspot.com

Saturday, November 15, 2008. Behind the Scene at Bouchon Bakery. We were fortunate to get a behind the scene look at the kitchen of the Bouchon Bakery in Yountville, CA this weekend. I had my new sous chef with me, which I think helped. The woman in the photo is making dinner rolls for the French Laundry, which is just a few blocks away. Sunday, September 21, 2008. Sunday, May 4, 2008. Wood Oven" Pizza - BGE. Is needed to maintain the high cooking temperature. Bring the BGE up to 500 degree. E (crust wil...

INTERNAL PAGES

trattoriapuricelli.blogspot.com trattoriapuricelli.blogspot.com
1

Trattoria Puricelli: August 2007

http://trattoriapuricelli.blogspot.com/2007_08_01_archive.html

Friday, August 10, 2007. Golden Gate Meat Company. Salumi Artisan Cured Meats. Essentials of Classic Italian Cooking. On Food and Cooking. The New Best Recipe.

2

Trattoria Puricelli: First Garden Harvest

http://trattoriapuricelli.blogspot.com/2008/09/first-garden-harvest.html

Sunday, September 21, 2008. Golden Gate Meat Company. Salumi Artisan Cured Meats. Essentials of Classic Italian Cooking. On Food and Cooking. The New Best Recipe.

3

Trattoria Puricelli: Mario Batali Night

http://trattoriapuricelli.blogspot.com/2008/02/mario-batali-night.html

Saturday, January 5, 2008. A four course menu (shown below) was prepared in honor of Mario Batali. Each guest received a pair of orange Crocs to commemorate the event. The ricotta gnocchi was the highlight of the evening and is served at Mario's restaurant Lupa. In my dream world, everyone has an industrial slicer at home and spends half the day slicing. Prosciutto for their friends and the other half making lasagne." - Mario Batali. Parmesan Grissini e Prosciutto. Parmesan Breadsticks with Prosciutto.

4

Trattoria Puricelli: May 2008

http://trattoriapuricelli.blogspot.com/2008_05_01_archive.html

Sunday, May 4, 2008. Wood Oven" Pizza - BGE. The Big Green Egg was put to the test as a "wood fired oven" for margarita pizzas. The BGE was setup for indirect heat with a pizza stone. Be sure to clean out the firebox and add plenty of charcoal as strong airflow. Is needed to maintain the high cooking temperature. Bring the BGE up to 500 degree. S and maintain for at least 30. Minutes with the pizza stone in place. El so the dough doesn't stick. After the specified cooking tim. Golden Gate Meat Company.

5

Trattoria Puricelli: March 2008

http://trattoriapuricelli.blogspot.com/2008_03_01_archive.html

Saturday, March 22, 2008. Pork Ribs - BGE. The Big Green Egg was back in action this weekend with baby back ribs on the menu. The BGE once again performed flawlessly and has convinced me that there is simply no better way to cook or BBQ than on a BGE! Recipe (Borrowed and M. Odified from Dr. BBQ's 3-1-1 Method):. 4 Racks of Baby Back Ribs (Serves 6-8 Approx). Load Charcoal to Top Edge of Fire Ring. Stabilize Temperature at 250 Degrees. Soaked Hickory Wood (Large Handful of Chips). Plate Setter (Legs Up).

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Trattoria Puricelli

Saturday, November 15, 2008. Behind the Scene at Bouchon Bakery. We were fortunate to get a behind the scene look at the kitchen of the Bouchon Bakery in Yountville, CA this weekend. I had my new sous chef with me, which I think helped. The woman in the photo is making dinner rolls for the French Laundry, which is just a few blocks away. Sunday, September 21, 2008. Sunday, May 4, 2008. Wood Oven" Pizza - BGE. Is needed to maintain the high cooking temperature. Bring the BGE up to 500 degree. E (crust wil...

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